Drain the excess liquid from the salmon can then add salmon to a medium bowl
Add in the mayo and black pepper and mix well (I mash mine a bit) then set aside
Warm the tortillas in the microwave for about 10 seconds (this is key so they are easy to work with)
Add a couple spoonfuls of salmon to one side of a tortilla followed by leafy greens and avocado slices and repeat for each tortilla
Fold the tortillas in half gently
Warm a large cast iron skillet with avocado oil
Add about 2 tacos to the skillet once warm and cook over medium heat for about 3 minutes on each side (you may fit more or less on the skillet, depends on size)
Remove from heat and enjoy while warm (I love dipping them in this)
Notes
These taste best day of but store any leftovers in fridge for a day or so